Pancakes are a major breakfast player in our house which forced some innovation when it came to making them. Let’s face it, if you’re going to eat a lot of something, you want to make sure that something has positive effects on your body.
These free-from pancakes are loaded with goodness and antioxidants. Dopamine, Catechins and Avenanthramides deserve special mention for their ability to reduce heart disease and degenerative illness. Chia seeds are rich in plant based omega-3 and protein.
You can make them early and store them in the fridge as a snack or if you’re any thing like us you’ll be guzzling them straight off the pan! Our 1 year old loves them and often eats more than we do!
- 1 cup organic rolled oats
- 1 tbsp chia seeds
- 1 tbsp ground walnuts, flaxseed mix – available from most supermarkets
- 1 ripe banana
- 1 tbsp cocoa nibs – optional
- 2 organic / free range eggs
- Coconut or Almond nut milk
- Place all the ingredients except the milk into blender. We use a stick blender, however any blender will work. Once all the ingredients are in the blender add milk. You will need to poor in enough milk so as to have about 1 cm over and above the level of the other ingredients. Nuke everything until it’s smooth.
- Take a large frying pan out and put it on a medium heat, add a little coconut oil and allow it to heat up.
- Poor out the batter onto the pan, you can choose your size we generally make small pancakes about 10cm in diameter as those are our daughter’s favourite. If you stick to this size your batter will make roughly 12-14 pancakes.
- Once the top has formed a skin you should be able to slip a spatula underneath and flip them over. In general you cook them as you would a normal pancake.